OX TONGUE

WITH SMOKED BONE MARROWEMULSIONAND WILD GARLIC CAPERS

Ingredients

WILD GARLIC, CAPERS

200G OF WILD GARLIC BUDS
30G OF FINE SALT
150ML OF WHITE WINE VINEGAR
100G OF SOY SAUCE
25G OF CANE SUGAR
75ML OF WATER

SALTED OX TONGUE

2 OX TONGUES, WASHED
1.5L WATER
5G OF SALT
10G OF ZAATAR OR THYME
1 GARLIC CLOVE, CRUSHED
2 BAY LEAVES
1 ONION, ROUGHLY DICED
1 CARROT, ROUGHLY DICED

RUMI SPICE MIX

200G OF GROUND PEANUT
50G OF CHICKEN STOCK POWDER
5G OF GROUND GINGER
5G OF GARLIC POWDER
2G OF GROUND NUTMEG
5G OF VANILLA PODS OR VANILLA EXTRACT
5G OF FINE SALT
2G OF DRIED PIRI PIRI CHILLI
1G OF GROUND CLOVES

RUMI GLAZE

250ML OF CHICKEN STOCK LIQUID
25G OF HONEY
25G OF GRAPESEED OIL
10G SPICY RED PEPPER PASTE

BONE MARROW EMULSION

60ML OF WATER
80ML OF WHITE WINE VINEGAR, REDUCED DOWN TO 20ML
10G OF FRESH TARRAGON
60G OF UNSALTED BUTTER
80G OF SMOKED BONE MARROW
3G OF SEA SALT
20ML OF LEMON JUICE
4 EGG YOLKS

Step 1

WASH THE WILD GARLIC BUDS AND THEN MIX WITH SALT AND VACUUM-SEAL. STORE IN THE FRIDGE FOR ONE MONTH

200G OF WILD GARLIC BUDS
30G OF FINE SALT

Step 2

RINSE THE SALT FROM THE WILD GARLIC BUDS

Step 3

BRING VINEGAR, SOY SAUCE, SUGAR, AND WATER TO A BOIL AND THEN AL LOW TO COOL

150ML OF WHITE WINE VINEGAR
100G OF SOY SAUCE
25G OF CANE SUGAR

Step 4

ADD TO THE WILD GARLIC BUDS AND VACUUM SEAL AND STORE IN THE FRIDGE. LEAVE FOR AT LEAST 1 WEEK BEFORE USING

Step 5

TRIM SINEW AND EXCESS FAT FROM OX TONGUE AND PUT EVERYTHINGINTOAPRESSURE COOKER, BRING UP TO PRESSURE AND COOK FOR 45 MINUTES ON A LOW-PRESSURE

2 OX TONGUES, WASHED
1.5L WATER
5G OF SALT
10G OF ZAATAR OR THYME
1 GARLIC CLOVE, CRUSHED
2 BAY LEAVES
1 ONION, ROUGHLY DICED
1 CARROT, ROUGHLY DICED

Step 6

DEPRESSURISE THE PRESSURE COOKER, REMOVE FROM THE BAG, AND PEELTHEOUTER SKIN FROM THE TONGUE

Step 7

PLACE THE TONGUE ON A FLAT TRAY WITH PARCHMENT PAPER AND PRESS WITH ANOTHER TRAY ON TOP. ADD SOME HEAVY WEIGHTS AND LEAVE TO COOL DOWN IN THE FRIDGE UNTIL COLD

Step 8

COMBINE ALL THE INGREDIENTS FOR THE RUMI SPICE MIX AND BLEND IN A HIGHSPEED BLENDER INTO A FINE POWDER CRUMBLE

200G OF GROUND PEANUT
50G OF CHICKEN STOCK POWDER
5G OF GROUND GINGER
5G OF GARLIC POWDER
2G OF DRIED ALEPPO CHILLI
2G OF DRIED PIRI PIRI CHILLI
5G OF FINE SALT
5G OF VANILLA PODS OR VANILLA EXTRACT
2G OF GROUND NUTMEG
1G OF GROUND CLOVES

Step 9

COMBINE ALL THE SUYA GLAZE INGREDIENTS WITH 25G RUMI SPICE MIXINAPOTAND COOK ON VERY LOW HEAT, FOR ABOUT 15 MINUTES, STIRRING CONTINUOUSLY UNTIL THICK

25G OF GRAPESEED OIL
25G OF HONEY
250ML OF CHICKEN STOCK LIQUID
10G SPICY RED PEPPER PASTE

Step 10

PLACE ALL THE INGREDIENTS FOR THE BONE MARROW EMULSION INTO A VACUUM BAG, AND COOK SOUS VIDE AT 75°C FOR 30 MINUTES

80ML OF CHAMPAGNE VINEGAR, REDUCED DOWN TO 20ML
10G OF FRESH TARRAGON
60G OF UNSALTED BUTTER
80G OF SMOKED BONE MARROW
3G OF SEA SALT
20ML OF LEMON JUICE
4 EGG YOLKS
60ML OF WATER

Step 11

BLEND WITH A STICK BLENDER UNTIL EMULSIFIED AND THEN ADD TO A WHIPPING SIPHON WITH A CHARGE. ONCE AERATED, TRANSFER TO A PIPING BAG

Step 12

SLICE THE OX TONGUE ON A MEAT SLICER AT 5MM THICKNESS (APPROX. 10 SLICESPER SERVING) OR WITH A SHARP KNIFE

Step 13

ROLL THE SLICES INTO LITTLE LOGS, THEN PIERCE AND ARRANGE NEATLY ONTO A METAL SKEWER

Step 14

BRUSH RUMI SPICE GLAZE ONTO MEAT AND GRILL ON A BBQ FOR 1–2 MINUTES ON EACH SIDE UNTIL CARAMELISED

Step 15

PLACE ONTO A PLATE AND PIPE BONE MARROW SABAYON NEXT TO IT. SPOON 1 TBSP OF EXTRA RUMI SPICE CRUMBLE IF DESIRED AND GARNISH WITH SOME WILD GARLIC CAPERS

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